Recipe- Double Layer Pumpkin Cheesecake

This is one of the pumpkin pies that I make for Thanksgiving this year, and I know pumpkin time is pretty much over now, but it was so good that I just have to share the recipe.  I was not sure how I would like the idea of a pumpkin cheesecake, it just did not sound to great to me, but boy was I wrong.  It is very good, and so easy to make.

Double Layer Pumpkin Cheesecake
2 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
1/2 teaspoon vanilla extract
2 eggs
1 (9 inch) deep dish prepared graham cracker crust
1/2 cup pumpkin puree
1/2 teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg

In a large bowl, combine cream cheese, sugar, and vanilla.  Beat until smooth. Blend in eggs one at a time.  Remove 1/2 of the batter and spread into the bottom of crust, and set aside.  To the remaining batter in the bowl add pumpkin, cinnamon, cloves, and nutmeg, an stir gently until well blended, and spread over the batter in the crust.  Bake in a preheated oven at 325 degrees for 35 to 40 minutes, or until center is set.  Allow to cool, then refrigerate for 3 hours or overnight.  Enjoy!


Graham Cracker Crust
(use for Double Layer Pumpkin Cheesecake)
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons butter, melted

Mix graham cracker crumbs, sugar, and melted butter until well blended.  Press mixture into a 9 inch (for above recipe deep dish) pie plate.  Bake at 375 degrees for 7 minutes.  Cool.  If recipe calls of unbaked pie shell, just chill for about 1 hour.  (For above recipe I did not chill.)